Ciambellone

Build the Meal Around Ciambellone

• Coffee
• A glass of milk
• Jam on the side

How to Make Ciambellone

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1. Butter and flour a 24 cm ring tin thoroughly, including the central funnel.

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2. Whisk the eggs and sugar 5 minutes, until pale, thick and tripled in volume.

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3. Whisk in the oil in a steady stream, then the milk, zest and vanilla.

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4. Sift the flour, baking powder and salt over the top and fold them in until just combined.

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5. Pour into the tin and bake at 160°C / 320°F fan / 180°C / 355°F / gas 4 for 50 minutes, until a skewer comes out clean.

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6. Cool 10 minutes in the tin, then turn out onto a rack.

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7. Dust with icing sugar once cool.

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Related guide: Pan and tin size.

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Notes From the Method

Oil, not butter. It is what keeps it soft all week.

Five minutes of whisking. It is the only aeration there is.

Flour the funnel as well as the sides.

Leftovers

Under a cloth at room temperature for 5 days. Freezes 3 months.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.